Saluyot Delightful Cooking

Who says health conscious can’t have the most appetizing and sumptuous meals? Why limit yourselves and settle for bland or the not-so-tasty foods when you can always cook-up the most tempting treats without forgetting the nutritional needs of your bodies.

San Miguel Pure Foods Culinary Center shares with you the recipes to satisfy your palates and provides nutrients we need.

STEAMED CHICKEN WITH ASPARAGUS

500 grams Magnolia chicken breast fillet
½ cup light soy sauce
1/3 cup sherry
3 tbsps. sugar
2 tbsps. ginger
200 grams asparagus
½ cup cornstarch

Slice chicken breast fillet butterfly style.

Combine soy sauce, sherry, sugar and ginger in a bowl. Marinate chicken for at least 30 minutes.

To prepare asparagus: Use a vegetable peeler to strip the outer skin from the lower portions of the asparagus. Cut into two.

To assemble: Put asparagus in the middle of the chicken fillet and roll. Dredge in cornstarch and place in a heat proof serving dish. Spoon some marinate mixture on the chicken and steam for 10-12 minutes until chicken is cooked.

FRAGRANT NOODLE SOUP

½ kg. Monterey beef sirloin, sliced thinly

Marinade:

3 tbsps. fish (patis)
3 tbsps. fresh lemon or lime juice
1/1/2 tbsp. minced ginger
1 tbsp. Sugar
1 large garlic clove, minced
½ kilo Monterey Beef Sirloin, sliced thinly
t tbsp. Corn oil

Soup:

200 grams flat rice noodles
6 cups beef stock
3-5 tbsps. fish sauce (patis)
1 tbsp. garlic clove, crushed
6 pcs. spring onions, cut into 1/1/2 inch lengths
3 cups fresh beans sprouts, rinsed and drained
1 cup fresh Chinese cabbage (white pechay) fnely shredded
¼ cup fresh mint, coarsely chopped
¼ cup fresh cilantro, coarsely chopped
¼ cup roasted unsalted peanuts, chopped lemon or lime, cut into 6 wedges mint and cilantro for garnish

Chili sauce:
1/3 cup fish sauce
¼ cup rice vinegar
1 large Taiwan garlic clove, crushed
1 tsp. Red pepper flakes
1 tbsp. Sugar
1 tbsp. Fresh lime or lemon juice
1 pc. Small carrot, thinly sliced

In a glass or stainless steel bowl, marinate the beef for 1-2 hours inside the refrigerator.

Take the beef from the marinade and pat dry with paper towels.

Discard the marinade. To prepare the soup, drop the rice noodles into a large pot boiling water over high heat. Cook for 1 minute in boiling water. Drain in a colander and rinse under cold water. In a saucepot, combine the chicken stock, ½ cup of fish sauce, ginger and garlic. Bring to a boil over moderate heat. Reduce heat to low and simmer for 5 minutes. Cover and keep warm.

To prepare chili sauce, combine all ingredients together. Mix well.

Upon serving, bring the soup to a boil. Remove ginger slices and add the spring onions. Season with fish sauce if desired. Arrange the cooked rice noodles, top with some beef, bean sprouts, and Chinese cabbage. Pour in boiling broth, putting some of the spring onions in each. Serve hot, garnished with mint, cilantro, peanuts and lemon wedges. Spoon a little of the chili sauce to taste.

Manila Bulletin

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